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Rustic Provençal Lamb Stew with Olives Tomatoes and Thyme
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds lamb shoulder, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 (14-ounce) can diced tomatoes
  • 1 cup pitted Kalamata olives
  • 2 tablespoons fresh thyme leaves
  • 1 cup beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb shoulder pieces and brown them on all sides for about 6 minutes total. Transfer the lamb to the slow cooker.
  • Add the diced onion, minced garlic, and sliced carrots to the same skillet. Cook for 4 minutes until the onion starts to soften, then scrape everything into the slow cooker.
  • Pour the diced tomatoes with their juices and the beef broth into the slow cooker. Add the Kalamata olives, fresh thyme leaves, salt, and black pepper.
  • Stir the ingredients gently to combine, then cover the slow cooker. Cook on low for 8 hours until the lamb is fork-tender.
  • Taste the broth and adjust salt or pepper if needed before serving.

Notes

The olives release enough salt during cooking that you may not need extra at the end. If the broth tastes too sharp, stir in a small pinch of sugar after cooking. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet